Fettucine with Tomato Basil Cream
Bon Appetit
Fettucine with Tomato Basil Cream
Bon Appetit
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1/2 cup heavy cream 1/2 cup chicken broth 1/4 cup olive oil 1/2 pound tomatoes, seeded and chopped 1/3 cup fresh basil leaves, cut into julienne (thin) strips 1/2 pound dried fettucine 2 tablespoons freshly grated Parmesan Directions: In a large skillet, combine the cream, the broth, 1/3 cup water, and the oil. Bring the liquid to a boil, and cook the mixture at a vigorous simmer for 5 minutes. Add the tomatoes and the basil and simmer the mixture for 1 minute. While the sauce is cooking, in a kettle of boiling salted water, cook the fettucine until it is al dente (tender but still firm to the bite) and drain it well. Toss the fettucine in the skillet with the Parmesan and the sauce to coat it well. Serves 2. |